Creamy Cajun Sausage Pasta (Print Version)
Spicy andouille sausage with bowtie pasta in a creamy cajun sauce topped with melted cheddar cheese, ready in just 25 minutes.
# Ingredients:
→ Main Ingredients
01 -
13 oz cajun andouille sausage, sliced into coins
02 -
1 tbsp chopped garlic
03 -
14.5 oz can chicken broth (approximately 2 cups)
04 -
½ cup heavy cream
05 -
10 oz can Rotel diced tomatoes and chilies
06 -
8 oz dry bowtie pasta (approximately 2 cups)
07 -
2 cups shredded cheddar cheese
08 -
1 tsp cajun seasoning
# Steps to Follow:
01 -
In a large skillet over medium heat, cook the sliced sausage for approximately 5 minutes or until browned to your liking. Remove the sausage from the skillet and place on a paper towel-lined plate, leaving the grease in the pan.
02 -
Using the same skillet with the sausage grease, sauté the chopped garlic for about 1 minute until fragrant.
03 -
Into the skillet, pour the chicken broth, diced tomatoes, heavy cream, and add 1 tsp of cajun seasoning. Stir in the dry bowtie pasta, cover with a lid, and simmer on low heat for about 14 minutes.
04 -
Once the pasta is fully cooked, stir in the cooked sausage and shredded cheddar cheese until well combined. Serve immediately.
# Additional Notes:
01 -
If the cajun seasoning contains salt as a primary ingredient, use it sparingly as the sausage and chicken broth already contain salt.
02 -
Sauté chopped onions and bell peppers for extra flavor before adding the garlic.
03 -
For picky eaters, use smoked sausage and mild diced tomatoes to reduce spiciness.
04 -
Optional mix-ins include mushrooms, broccoli, asparagus, leftover chicken, or shrimp.